EP1536723B1 - Deep fat fryer with improved temperature control - Google Patents

Deep fat fryer with improved temperature control Download PDF

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Publication number
EP1536723B1
EP1536723B1 EP03791078A EP03791078A EP1536723B1 EP 1536723 B1 EP1536723 B1 EP 1536723B1 EP 03791078 A EP03791078 A EP 03791078A EP 03791078 A EP03791078 A EP 03791078A EP 1536723 B1 EP1536723 B1 EP 1536723B1
Authority
EP
European Patent Office
Prior art keywords
temperature
signal
cooking medium
limit value
control system
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP03791078A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP1536723A1 (en
Inventor
Klaas Kooyker
Andries Bron
Mindert Kats
Huub Ehlhardt
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Koninklijke Philips NV
Original Assignee
Koninklijke Philips Electronics NV
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Publication date
Application filed by Koninklijke Philips Electronics NV filed Critical Koninklijke Philips Electronics NV
Priority to EP03791078A priority Critical patent/EP1536723B1/en
Publication of EP1536723A1 publication Critical patent/EP1536723A1/en
Application granted granted Critical
Publication of EP1536723B1 publication Critical patent/EP1536723B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/12—Deep fat fryers, e.g. for frying fish or chips
    • A47J37/1266—Control devices, e.g. to control temperature, level or quality of the frying liquid
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/12—Deep fat fryers, e.g. for frying fish or chips

Definitions

  • the present invention relates to a deep fat fryer according to the introductory portion of claim 1.
  • the temperature of the fat sinks for a substantial period of time after a batch of food has been lowered therein. This period of time varies substantially as does the required cooking time for a given quantity of a given food.
  • the thermostatic temperature control will respond to the temperature drop and activate the heating element. However, there is a lag between the time when the food is lowered in the fat causing an immediate temperature drop and the time when the thermostat calls for heat. Subsequently, it also takes some time before the temperature gradient associated to the maximum heat flow from the element to the fat is established. The time lag between the temperature drop and the establishment of the maximum heat flow is normally 45 seconds or more.
  • the temperature drop has an adverse effect on the fried food quality.
  • the longer the duration of the temperature drop the more fat is absorbed by the food and the more water is lost from the food.
  • Another problem of deep fat fryers is that degeneration of the cooking medium is accelerated and energy consumption is increased due to overshoot in the temperature of the cooking medium, which occurs in use.
  • heat flow to the cooking medium may still be building up after the temperature of the cooking medium has dropped or the temperature of the cooking medium, which varies in accordance with the thermostatically controlled activation and deactivation of the heater, may be relatively low at the time of lowering of the food.
  • a deep fat fryer according to claim 1.
  • the generation of a human perceptible signal representing a warning that the food is to be loaded into the basket, prior to the food lowering command signal commanding the lowering of food into the cooking medium supports optimal timing of the lowering of the food into the cooking medium, so that the temperature drop is minimized while the risk of temperature overshoot is avoided or at least reduced.
  • a deep fat fryer which includes a removable frying pan 1 and a heating element 2 for heating a cooking medium 3 (usually frying fat) in the frying pan 1.
  • a cooking medium 3 usually frying fat
  • a basket 4 and an automated basket lift 5 are provided to lower food into the cooking medium 3 and to lift food out of the cooking medium 3 .
  • a temperature sensor circuit 6 is provided for sensing the temperature of the cooking medium 3 in the frying pan 1 and for generating a temperature signal representing the sensed temperature in the frying pan 1.
  • the temperature sensor circuit 6 includes a negative temperature coefficient probe 7 as is well known in the art.
  • a sound generator 9 in the form of a buzzer connected to the control system 11 is provided.
  • the control system 11 is adapted for outputting a food lowering command signal to the buzzer 9, which causes the buzzer 9 to generate an audible food lowering command signal warning the user that the food should be lowered into the basket 4 in preparation of the lowering into the fat 3.
  • other sound generators such as beepers and loudspeakers connected to circuitry for generating signals driving the loudspeaker can be provided.
  • the fryer is equipped with a display 10 that may be used to show optical command signals and other information, such as the temperature setting.
  • the control system 11 is further adapted for generating further food lowering command signals, controlling the automated basket lift 5 to further lower the food into the fat 3.
  • the heating element 2 is included in a heating circuit 12 which includes a heating element control switch 13 for switching the heating element 2 on and off to control of the temperature of the cooking medium 3 by activating and deactivating the heater 2.
  • the heating circuit 12 further includes a number of safety features in the form of a pan presence sensor 18, a thermostatic switch 14 that opens in response to a temperature exceeding the maximum allowable frying temperature and automatically closes when the temperature is lowered again to a level under the maximum allowable frying temperature and a safety fuse 15 adapted to open in response to a highest safe temperature above the maximum allowable frying temperature.
  • the temperature sensor circuit 6 and the control switch 13 are operatively connected to the electronic control system 11, which is adapted for thermostatically controlling the switch 13 for activating the heating element 2 in response to a temperature signal from the temperature sensor circuit 6 representing a sensed temperature at or below a lower limit value and deactivating the heating element 2 in response to a temperature signal from the temperature sensor circuit 6 representing a sensed temperature at or above an upper limit value.
  • control system 11 generates a food lowering command signal commanding the lowering of food into the basket 4 in preparation of the lowering of food into the cooking medium 3 and for generating a food lowering command signal causing the basket 4 carrying the food to be lowered into the fat 3 in response to at least one temperature signal that represents a given sensed temperature below the upper limit value to which the control system 11 is set.
  • the control system 11 is further adapted to only generate food lowering command signals if the heating element 2 is active.
  • the continuous line in the graph in Fig. 2 represents the cooking medium temperature over time after the fryer is switched on and if food is immersed into the cooking medium after approximately 10 min 30 s. The food immersion may be completely or partially.
  • the interrupted line shows the cooking medium temperature over time if no food is immersed into the cooking medium 3.
  • the control system 11 is set via a user interface 16 in the form of a control knob to a set point temperature (upper limit value) of 190 °C at which the heating element 2 is turned off.
  • the associated turn-on temperature (lower limit value) at and below which the heating element 2 is switched on is 186 °C.
  • a first food lowering command signal - in the graph designated as "load signal” - is generated in response to a first occurrence after switching on of the fryer or after warming up of the cooking medium 3 from a temperature below the frying range (for instance from a temperature of 100 °C or lower) of a temperature signal representing a sensed temperature 10 °C below the pre-set upper limit value (in this example 190 °C) at which the heater 2 is switched off during frying at the selected temperature setting.
  • This "load signal” warns the user that - if not already loaded into the basket 4 - food should be placed in the basket 4 in preparation of the imminent lowering of the basket 4 into the cooking medium 3.
  • a second food lowering command signal - in the graph designated as "immersion” - is generated in response to a first occurrence after switching on of the fryer or after warming up of the cooking medium 3 from a temperature below the frying range (for instance from a temperature of 100 °C or lower) of a temperature signal representing a sensed temperature 5 °C below the upper limit value of a pre-set temperature (in this example 190 °C) at which the heater 2 is switched off during frying at the selected temperature setting.
  • This "immersion” signal causes the basket lift 5 to lower the basket 4 carrying the food into the cooking medium 3.
  • the immersion of the food into the cooking medium 3 causes the temperature of the cooking medium 3 to drop to approximately 155 °C. Because the heat flow from the heating element 2 to the cooking medium 3 is already fully established, after the temperature drop, the temperature of the cooking medium 3 virtually immediately starts to rise back to the pre-set temperature, without the normal delay between passage of the switch-on temperature and establishment of the full heat flow.
  • the duration of this normal delay between passage of the switch-on temperature and establishment of the full heat flow is in the idle situation represented by the interrupted line appears from the time span designated as "delay".
  • the signals to load the basket 4 and to lower the basket 4 are given in response to temperature signals representing a sensed temperature lower than the maximum temperature at which the heater is active at the selected temperature setting, the risk of temperature overshoot is reduced, while it is at the same time ensured that the heat flow from the heater 2 to the cooking medium 3 is not interrupted before the temperature drop and needs to be built up again while and after the temperature drop has occurred. Furthermore, it is ensured that the temperature of the cooking medium 3 is not far below the upper limit value when the food is lowered into the cooking medium 3.
  • the control system 11 is adapted to cause to generate the signal to load the basket 4 and to generate the signal to lower the basket 4 in response to temperature signals representing sensed temperatures below the pre-set temperature only upon the first occurrence of the respective temperature signals.
  • the temperature of the cooking medium 3 rises quickly after the drop associated with the immersion of the food to be cooked, the amount of fat absorbed in the food is kept relatively low, drying out of the food is limited and the formation of excessive crust thickness is avoided. Because the frying time is not prolonged due to the thermostatic response time, food can be cooked in small portions without each time having to go through the thermostatic response time. Cooking in smaller portions further reduces the temperature drop and further reduces the time required to reach the upper limit value of the temperature of the cooking medium 3 after the temperature drop. Accordingly, the quality of the food can be further improved by cooking in small portions without requiring much more time.
  • the temperatures described in the present example can also be chosen differently. Also, the differences between the upper limit value of the sensed temperature and the predetermined sensed temperatures in response to which the food lowering command signals are given need not be fixed. It is for instance possible to determine the temperature in response to which a food lowering command signal is given from the steepness of the temperature rise over time and the desired time between the signal and the moment when the upper limit value of the sensed temperature would be reached if no food is lowered into the cooking medium. Then, the food lowering command signal can be given a predetermined (and optionally adjustable) amount of time before the pre-set upper limit value of the temperature would be reached independently of the steepness of the temperature rise during heating of the cooking medium.
  • Fig. 3 a second example of operation of the described deep fat fryer is shown.
  • the food immersion command signal causing the basket 4 to be lowered is generated in response to a temperature signal representing a sensed temperature 4 °C below the temporarily increased maximum temperature at which the heater 2 is active when the control system 11 is in boost condition at the selected temperature setting.
  • the food lowering command signals warning the user to load food into the basket 4 and controlling the lift 5 to lower the basket 4 are given before the heater deactivation temperature that is in force has been reached, so that the risk of temperature overshoot is reduced.
  • the temporary temperature increase caused by the temporarily increased upper limit value at which the heater is deactivated may indeed cause a slightly accelerated degradation of the cooking medium.
  • this effect is small, especially if, as is intended, food is lowered into the cooking medium before the temporarily increased upper limit value of the cooking medium temperature is reached.
  • a higher cooking medium temperature at the time food is lowered into the cooking medium results in a quicker heat transfer to the food. This in turn results in a reduced fat absorption and a shorter cooking time.
  • the temporary increase of the upper limit value of the cooking medium temperature at which the heater 2 is deactivated further allows to ensure that the heater 2 is activated for a sufficiently long period of time to establish full heat flow from the heater 2 to the cooking medium 3 even if the cooking medium temperature is at its maximum within the range associated to the selected temperature setting when the boost condition is activated.
  • the temporary increase of the upper limit value is preferably at least 5 to 10 °C.
  • the food lowering command signal may for instance consist of a first human perceptible signal warning that the basket should be loaded and a second human perceptible signal indicating that the basket should be lowered.
  • the increased upper limit value of the temperature at which the heater 2 is deactivated when the control system 11 is in boost condition can be determined as a separate limit value for the signal representing the sensed temperature.
  • This provides the advantage that a single control parameter is sufficient to limit both the maximum temperature in the boost condition and the duration of the boost condition.
  • the duration of activation of the heater 2 is ensured independently of the current cooking medium temperature at the time the boost condition is initiated.
  • the maximum temperature of the boost condition is controlled by setting a temporarily increased limit value for the signal representing the sensed temperature at which the heater 2 is deactivated, this increased limit value is preferably determined by adding a predetermined increase to the pre-set upper limit value of the sensed temperature applicable during frying.
  • the maximum temperature achievable in the boost condition is then closely related to the pre-set frying temperature.
  • the duration of the boost condition can then be limited in a simple manner by ending the boost condition in response to a temperature signal representing that increased upper limit value or in response to the expiry of a predetermined time-interval after initiation of the boost condition.
  • Unnecessary repetition of the food lowering command signals after the food has been lowered into the cooking medium can be avoided by adapting the control system 11 to generate food lowering command signals in response to predetermined temperature signals associated with the boost condition only if the control system 11 is in boost condition.
  • the control system 11 is preferably adapted to end the boost condition early enough to avoid that the normal upper limit value of the cooking medium associated to the temperature setting that is in force is reached again after the temperature drop caused by the lowering of the food into the cooking medium before the boost condition has ended.
  • the temperatures in response to which these signals are generated by the control system 11 are not reached when the control system 11 is not in boost condition and before the boost condition has ended after lowering of the food into the cooking medium 3.
  • the food lowering command signal or signals are generated by the control system 11 in response to temperatures or a temperature associated to the boost condition only if the control system 11 is in boost condition and that the boost condition is ended early enough to prevent that, after lowering of the food into the cooking medium 3, the temperatures or temperature in response to which the food lowering command signals are generated if the control system is in the boost condition are reached again before the boost condition has been ended.
  • Yet another alternative solution to prevent unwanted repetition of food lowering command signals is to adapt the control system 11 to generate the food lowering command signal or signals only once in response to the predetermined temperature or respective temperatures after each activation of the boost condition.
  • the food lowering command signal or signals may each include a plurality of successive stimuli, such as sounds or light signals.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Frying-Pans Or Fryers (AREA)
EP03791078A 2002-08-29 2003-07-24 Deep fat fryer with improved temperature control Expired - Lifetime EP1536723B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP03791078A EP1536723B1 (en) 2002-08-29 2003-07-24 Deep fat fryer with improved temperature control

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP02078556 2002-08-29
EP02078556 2002-08-29
PCT/IB2003/003327 WO2004019743A1 (en) 2002-08-29 2003-07-24 Deep fat fryer with improved temperature control
EP03791078A EP1536723B1 (en) 2002-08-29 2003-07-24 Deep fat fryer with improved temperature control

Publications (2)

Publication Number Publication Date
EP1536723A1 EP1536723A1 (en) 2005-06-08
EP1536723B1 true EP1536723B1 (en) 2010-09-22

Family

ID=31970363

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03791078A Expired - Lifetime EP1536723B1 (en) 2002-08-29 2003-07-24 Deep fat fryer with improved temperature control

Country Status (8)

Country Link
US (1) US20050241492A1 (enrdf_load_stackoverflow)
EP (1) EP1536723B1 (enrdf_load_stackoverflow)
JP (1) JP2005537077A (enrdf_load_stackoverflow)
CN (1) CN100353896C (enrdf_load_stackoverflow)
AT (1) ATE481910T1 (enrdf_load_stackoverflow)
AU (1) AU2003249431A1 (enrdf_load_stackoverflow)
DE (1) DE60334302D1 (enrdf_load_stackoverflow)
WO (1) WO2004019743A1 (enrdf_load_stackoverflow)

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JP4496920B2 (ja) * 2004-11-01 2010-07-07 パナソニック株式会社 加熱調理器
US8186265B2 (en) 2005-08-08 2012-05-29 Ron's Enterprises, Inc. Device to efficiently cook food
US8850965B2 (en) 2005-08-08 2014-10-07 Ronald M. Popeil Device to efficiently cook food
US20180049590A1 (en) * 2016-04-29 2018-02-22 Alan Backus Devices and methods for supporting and preparing foods
US8707857B2 (en) 2005-08-08 2014-04-29 Ronald M. Popeil Cooking device to deep fat fry foods
US8689679B2 (en) * 2006-11-27 2014-04-08 Henny Penny Corporation Automatic cooking medium level control systems and methods
AU2010273306A1 (en) * 2009-07-15 2011-09-15 Frymaster L.L.C. Automated rack/basket lifting system for deep open vat frying system
US8910565B2 (en) 2010-03-01 2014-12-16 Ppm Technologies, Llc Batch cooker
EP2787871B1 (en) * 2011-12-08 2018-09-26 Breville Pty Limited Method and apparatus for deep fryer
CN103637700B (zh) * 2013-11-29 2017-02-01 美的集团股份有限公司 液体加热容器及除水垢方法
CN104720629A (zh) * 2013-12-18 2015-06-24 青岛盛嘉信息科技有限公司 一种薯条加工机
US10085584B2 (en) * 2014-06-09 2018-10-02 Whirlpool Corporation Method of regulating temperature for sous vide cooking and apparatus therefor
GB201411723D0 (en) * 2014-07-01 2014-08-13 Aga Rangemaster Ltd Improvements relating to electric ovens
CN105816058B (zh) * 2015-01-07 2019-10-08 佛山市顺德区美的电热电器制造有限公司 煎烤机的加热方法、煎烤机的加热装置和煎烤机
EP3339742B1 (en) * 2016-12-21 2021-06-09 Electrolux Appliances Aktiebolag Food preparation entity
US10412981B2 (en) 2017-02-27 2019-09-17 Ronald M. Popeil System and method for deep frying poultry while avoiding skin damage
US10813497B2 (en) * 2017-05-18 2020-10-27 Henny Penny Corporation Heating element controller for oil based fryer
EP3804585B1 (en) 2019-10-10 2022-12-07 Electrolux Appliances Aktiebolag Method for operating a cooking oven
CN110973175A (zh) * 2019-12-18 2020-04-10 贵州黔福禧食品有限公司 油炸装置
WO2021209885A1 (en) * 2020-04-13 2021-10-21 Rebel Foods Private Limited Smart deep fryer
CN112715587A (zh) * 2021-01-19 2021-04-30 漯河市鑫锐机械有限公司 连续隧道式真空低温油炸机

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Also Published As

Publication number Publication date
DE60334302D1 (enrdf_load_stackoverflow) 2010-11-04
AU2003249431A1 (en) 2004-03-19
ATE481910T1 (de) 2010-10-15
JP2005537077A (ja) 2005-12-08
CN100353896C (zh) 2007-12-12
EP1536723A1 (en) 2005-06-08
WO2004019743A1 (en) 2004-03-11
CN1678224A (zh) 2005-10-05
US20050241492A1 (en) 2005-11-03

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